Description
German chocolate brownies cut into squares, showing the dense, fudgy chocolate brownie base topped with golden-brown coconut and pecan frosting. The brownies are stacked on a white plate with a rustic kitchen towel visible in the background. The texture of the chewy coconut and crunchy pecans is clearly visible, and the chocolate base looks moist and rich.
Ingredients
For the Brownies:
- 1 cup (226 g) unsalted butter
- 4 ounces (113 g) German sweet chocolate, chopped (or use semisweet baking chocolate)
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
For the German Chocolate Topping:
- 1 cup (200 g) granulated sugar
- ½ cup (113 g) unsalted butter
- ½ cup milk (whole milk works best for richness)
- 3 large egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened flaked coconut
- 1 cup chopped pecans (toast them first for extra flavor!)
Instructions
Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking dish generously with butter or cooking spray, or line it with parchment paper for easy removal later.
Trust me, you don’t want these beauties sticking!
Set a heatproof bowl over a pot of simmering water (make sure the bottom doesn’t touch the water). Add the butter and chopped chocolate, stirring occasionally until everything melts together into a smooth, glossy mixture.
Remove from heat and let it cool slightly while you gather your other ingredients.
Whisk the granulated sugar into your melted chocolate mixture until it’s well combined and slightly thickened. This step helps create that beautiful crackly top on your brownies.
Add the eggs one at a time, whisking well after each addition. This incorporates air and helps create that perfect fudgy texture.
Stir in the vanilla extract—your kitchen is going to smell amazing right about now.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This ensures everything is evenly distributed and there are no lumps of cocoa hiding in your batter.
Gradually fold the dry ingredients into the chocolate mixture using a rubber spatula. Mix until just combined—you want to see a few flour streaks disappear, but don’t overmix or your brownies will be tough instead of tender.
Spread the batter evenly in your prepared pan, smoothing the top with your spatula. Bake for 25–30 minutes, until a toothpick inserted near the center comes out with moist crumbs.
A few crumbs are perfect—you want fudgy, not cakey! Let them cool completely in the pan while you make the topping.
In a medium saucepan, combine the sugar, butter, and milk. Cook over medium heat, stirring constantly with a wooden spoon.
The mixture will begin to bubble and thicken after about 6–8 minutes. Keep stirring—this prevents scorching and ensures a smooth texture.
This is the secret to a silky topping! Remove the saucepan from heat. Slowly drizzle a few spoonfuls of the hot mixture into your beaten egg yolks while whisking constantly.
This warms them up gradually so they don’t scramble. Then pour everything back into the saucepan.
Return the pan to low heat and cook, stirring constantly, for another 2–3 minutes until the mixture is thick and glossy. It should coat the back of your spoon.
Remove from heat and immediately stir in the vanilla, coconut, and chopped pecans. The topping will be warm and pourable—perfect for spreading.
Spread the coconut-pecan topping evenly over your cooled brownies, reaching all the way to the edges. Let everything set for at least 30 minutes before cutting.
This gives the topping time to firm up just enough while staying beautifully chewy.
Notes
- Use room temperature eggs for the brownie batter—they incorporate more smoothly and create better texture
- Don’t skip tempering the yolks—this technique prevents curdling and gives you that luxurious, custard-like topping
- Line your pan with parchment paper with overhang on two sides for easy lifting and perfect cuts
- Chill your knife between cuts for clean, bakery-worthy edges
- Make a double batch of topping if you love it as much as I do—leftovers are amazing on ice cream or pound cake
- Cool brownies on a wire rack to prevent a soggy bottom
- Score before cutting by running a knife along where you’ll cut, then wipe and make the full cut for pristine squares
- Prep Time: 20 minutes
- Cook Time: 30 minutes + Cooling/Setting Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American